Three cheeses provide a creamy, almost cheesecake-like base, pecans add crunch, and vegetables give color and extra flavor to this festive appetizer.
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Pastry
1 12 cups all-purpose flour
12 cup cold Land O Lakes® Butter
5 to 6 tablespoons cold water
Filling
12 cup pecan pieces, toasted
6 ounces cream cheese, softened
12 cup Land O Lakes® Half & Half
12 cup crumbled blue cheese
13 cup chopped sun-dried tomatoes, well-drained
14 cup chopped green onions
3 ((3/4-ounce)) slices Land O Lakes® Swiss Cheese, chopped
1 teaspoon Worcestershire sauce
Edible flowers, if desired
Fresh chives, if desired
STEP 1
Heat oven to 400°F.
STEP 2
Place flour in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into a ball.
STEP 3
Roll out pastry on lightly floured surface to 14-inch circle. Place into greased 11-inch tart pan with removable bottom. Press on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake 16-18 minutes or until lightly browned.
STEP 4
Reduce oven temperature to 350°F. Place pecans on bottom of pastry shell.
STEP 5
Beat cream cheese at medium speed, scraping bowl often, until creamy. Add half & half and eggs; mix well. Stir in blue cheese, sun-dried tomatoes, green onions, Swiss cheese, and Worcestershire sauce.
STEP 6
Pour mixture into hot, partially baked pastry shell. Bake 30-35 minutes or until knife inserted near center comes out clean.
STEP 7
To serve, cut into wedges. Garnish each serving with edible flowers and chives, if desired. Serve warm, room temperature or cold.
Tart can be prepared 1 day ahead. Cover; store refrigerated. Tart can also be served chilled.
